Transcribe
Translate
M. E. Ludwig cookbook, 1910
Page 23
More information
digital collection
archival collection guide
transcription tips
Mutton Broth Mince 1 lb. mutton, freed from fat, put into 1 qt of cold water, and let it stand in a jar on ice or in a very cold place 3 hours. Then cook 2 hours over a slow fire. Strain, cool, skim off the fat, season & serve hot. Chickin Tea. This is best made from an old fowl. Wash & clean thoroughly, dissect the joints & chop into small pieces, crushing the bones; put into a saucepan; to one large fowl add 3 pints cold water, 1 tsp. salt & 1 tsp. rice; let it simmer slowly for 3 hours or until the quantity is reduced to 1 qt. strain, cool & remove all particles of fat. Albuminized Wine. Beat the white of 1 egg to a froth, add slowly 1 tbsp. wine, a little cracked ice, & one tsp. sugar. Blend well & serve at once. Albumenized grape Juice Beat the white of 1 egg to a froth, add 1 tbsp. sugar & 1/2 c. milk, 4 tbsps of unfermented grape juice. Blend well & serve very cold.
Saving...
prev
next
Mutton Broth Mince 1 lb. mutton, freed from fat, put into 1 qt of cold water, and let it stand in a jar on ice or in a very cold place 3 hours. Then cook 2 hours over a slow fire. Strain, cool, skim off the fat, season & serve hot. Chickin Tea. This is best made from an old fowl. Wash & clean thoroughly, dissect the joints & chop into small pieces, crushing the bones; put into a saucepan; to one large fowl add 3 pints cold water, 1 tsp. salt & 1 tsp. rice; let it simmer slowly for 3 hours or until the quantity is reduced to 1 qt. strain, cool & remove all particles of fat. Albuminized Wine. Beat the white of 1 egg to a froth, add slowly 1 tbsp. wine, a little cracked ice, & one tsp. sugar. Blend well & serve at once. Albumenized grape Juice Beat the white of 1 egg to a froth, add 1 tbsp. sugar & 1/2 c. milk, 4 tbsps of unfermented grape juice. Blend well & serve very cold.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
